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Nicoise Salad
with tuna / walnuts / olives / green beans

Active: 35 min Total: 35 min

Nicoise salad is a French favorite, and we love its combination of hearty ingredients and tart vinaigrette. This version that we featured in 2017 uses roasted red bell peppers instead of tomatoes for a seasonal vegetable addition.

Ingredients

Servings:
4
Metric
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
Nicoise Salad:
  • Eggs - 4
  • Walnuts - 2 oz, chopped
  • Green beans - 1 lb, trimmed and chopped into 1" / 2.5 cm pieces
  • Roasted red bell peppers - 5 oz, drained and chopped (from a jar)
  • Chives (opt) - 1 Tbsp, chopped
  • Tuna, canned (5 oz / 142 g) - 2 cans, drained (look for Spanish or Italian varieties packed in olive oil)
  • Olives, nicoise - 1/2 cup, drained and rinsed (sub pitted kalamata)
  • Oil, olive - 2 tsp
  • Salad greens - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
  2. Walnuts / Green beans / Roasted red bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
  3. Boil green beans - Bring a large stock pot of salted water to a boil. Add green beans and boil until tender, ~5 minutes (depending on thickness of the beans). Drain and rinse under cool water. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for the vinaigrette) while whisking. (Can be done up to 5 days ahead)
  5. Chives (if using) / Tuna / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)

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Make

  1. Roll eggs against a hard, flat surface to break up shell. Peel and then slice into quarters.
  2. Toss green beans with olive oil (the portion for the salad) and chives. Season with some salt and pepper.
  3. Assemble salads by topping salad greens with tuna, green beans, roasted red bell peppers, olives, eggs, and walnuts. Finish with vinaigrette just before serving. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (18)
Gluten-free (2)
Paleo (3)
Vegetarian (3)

12 reviews

Delicious! One of my favorite salads.

By: Melissa
Posted: May 03, 2020
Diet: Original
0 Helpful

Made as written but doubled the dressing.

By: Aileen
Posted: Mar 11, 2020
Diet: Gluten-free
0 Helpful

Delicious!

By: Nancy
Posted: Mar 09, 2020
Diet: Original
0 Helpful

Really delicious and filling. Skipped the walnuts to save on calories.

By: Amanda
Posted: Mar 08, 2020
Diet: Original
0 Helpful

This is the most delicious salad I’ve ever eaten and I freaking hate salads, will make this one again for sure!!

By: Milica
Posted: Mar 06, 2020
Diet: Paleo
0 Helpful

Awesome salad, though 1 lb new potatoes was way too much for 4 salads. Still some potatoes left over after 6 salads. From previous reviewer, I'd try roasting the potatoes next time--sounds good!

By: Shelley
Posted: Mar 01, 2020
Diet: Original
0 Helpful